Stewed cabbage with milk(niu nai wei bai cai )

Stewed cabbage with milk

Introduction:

"Chinese cabbage has high nutritional value and is one of the vegetables we often eat, especially in autumn and winter, which is the season of Chinese cabbage. Eating Chinese cabbage often can improve the body's immunity and prevent colds. Cabbage is rich in vitamin C, vitamin E, eat cabbage, in the air dry season can play a very good skin care and beauty effect

Production steps:

Step 1: a piece of baby cabbage, grilled leaves or cut into six parts.

Step 2: soak in water for about half an hour.

Step 3: add water or clear soup to the pot and put baby cabbage into the pot

The fourth step: add a few medlar and cook until the vegetables are soft, then add a little salt and chicken essence.

Step 5: add half a cup of milk before leaving the pot, turn off the heat and serve.

Step 6: serve on a plate.

Materials required:

Baby dish: 1

Milk: half a cup

Purified water: small half bowl

Wolfberry: moderate

Salt: right amount

Chicken essence: appropriate amount

Note: 1, salt must not be added, a little taste can be, taste its cabbage original sweet taste. 2. The milk must be put last, not boiled, so as to avoid the deterioration of nutrients in milk and white particles.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Niu Nai Wei Bai Cai